(1) Cut the pork belly into small pieces, put it in cold water and add cooking wine.

(2) Soak Agrocybe aegerita and Lentinus edodes, and wash them for later use. Prepare 60g of onion, ginger slices, 2 aniseed, 2 cloves, 1 cinnamon and rock sugar.

(3) Pour 3 tablespoons of porcelain soy sauce into a cold pot, add crystal sugar, and then melt the crystal sugar with low heat.

(4) Put the flying pork belly on the water, and add the chopped onion, ginger, star anise, clove, cinnamon and dried pepper.

(5) Add Agrocybe aegerita and Lentinus edodes, add beer and stir thoroughly.

(6) Add green bamboo shoots, season with salt, and cook on low heat 1 hour.

2, dry pot cauliflower:

(1) Wash cauliflower and slice it for later use.

(2) Slice the meat for use.

(3) Cut carrots for later use.

(4) cut off the ingredients. Cut pepper into rings, thin slices and thin slices for later use.

(5) Put oil in the pot and heat it to 5 layers. Add chillies, stir-fry until fragrant, and take out chillies.

(6) Stir-fry fragrant soybean milk, add other ingredients, add meat, stir-fry until golden brown, and finally stir-fry cauliflower.

(7) Stir-fry cauliflower, add carrot, add soy sauce, oyster sauce, salt and vinegar, stir-fry evenly, add a little boiling water, cover and stew for 3 to 5 minutes.

3. Fish-flavored shredded pork:

(1) Ingredients preparation: 250g tenderloin, proper amount of auricularia, half a green pepper, half a carrot, proper amount of onion, ginger and garlic, one spoonful of Chili sauce, one spoonful of bean paste, two spoonfuls of starch, proper amount of soy sauce and proper amount of sugar;

(2) Practice: First, cut the tenderloin into shredded pork with uniform thickness, add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, half a tablespoon of soy sauce, 1 tablespoon of starch, 3 tablespoons of water, pepper and chicken essence, and then add 2 tablespoons of oil, which will make it easier to stir fry and will not stick to the pot. Stir the shredded pork and marinade evenly and marinate for later use. Wild auricularia auricula is soaked in advance, and auricularia auricula is cut into filaments. Sliced green peppers and carrots. Cut onion, ginger and garlic into foam. The production of fish-flavored sauce is also the key to the flavor of fish-flavored shredded pork. Add four spoonfuls of vinegar, three spoonfuls of soy sauce, three spoonfuls of sugar, one spoonful of monosodium glutamate or chicken essence, one spoonful of starch, two spoonfuls of water and a little spiced powder to taste. Put a little more oil in the pot, stir-fry the shredded pork with high fire, spread it quickly, and then the shredded pork can be taken out of the pot for use. Stir-fry onion, ginger and garlic with the remaining oil in the pot, and then stir-fry Chili sauce and bean paste. Stir-fry onion, ginger and garlic with the remaining oil in the pot, and then stir-fry Chili sauce and bean paste. On the plate, there was a bowl of rice, and in a blink of an eye, only the bottom of the bowl was left.